Chocolate Pistachio Cheesecake
Prep Time: 1 hour
Cook Time: 40 minutes
Stand Time: 6 hours
Total Time: 7 hours 40 minutes
13 oz. chocolate wafer cookies
¾ cup raw unsalted pistachios, divided, plus more for garnish
2 tbsp. granulated sugar
2 tbsp. butter melted
2 (8 oz.) packages of reduced-fat cream cheese (Neufchâtel), softened
One avocado, peeled, seeded, and mashed until smooth (1/2 cup)
2 cups fat-free plain Greek-style yogurt
2 tbsp. cornstarch
¾ cup granulated sugar
Two large egg whites
1 tsp. almond extract
⅛ tsp. salt
¼ cup whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
1 (16 oz.) container of frozen nondairy low-fat whipped topping, thawed, plus more for garnish
Set the oven’s temperature to 325 °F (165 °C). Spray cooking oil on a 9-inch springform pan.
Cookies, 1/4 cup pistachios, and 2 tbsp. Sugar is processed in a food processor until largely finely ground. (Leaving some texture is acceptable.) Blend in the melted butter after adding it. In the prepared pan, distribute the mixture in a uniform layer and firmly press it into the bottom.
To make pistachio butter, puree the remaining 1/2 cup of pistachios in a small food processor for about 5 minutes until they are incredibly smooth and have a somewhat loose consistency. Add cream cheese, avocado, 1 cup yogurt, cornflour, and 3/4 cup white sugar to the big bowl with the pistachio butter. Just until the mixture is virtually smooth, beat with an electric mixer at medium speed. Beat in a little salt, almond flavoring, and egg whites until blended. Over the prepared crust, spread.
About 40 minutes into baking, the surface towards the edges should appear set when lightly jiggled. OFFSET the oven. Give the cheesecake 30 minutes to rest in the range—15 minutes to cool in a pan on a wire rack. Loosen the cheesecake off the pan sides with a thin metal spatula—complete cooling.
For the mousse, use an electric mixer to beat the remaining 1 cup of yogurt, whipped cream, powdered sugar, vanilla, and a dash of salt in a bowl for about 4 minutes or until bubbly. Smother cheesecake with.
Place whipped topping on top of the mousse. For at least 4 hours and up to 5 days, refrigerate covered. Remove the pan, slice, and top with whipped cream and pistachios to serve.